New Snacks recipes

Ingredients

For the meatballs

• 250 g cooked beef mince
• 1 egg, whisked
• 60 ml each, plain flour & soft breadcrumbs
• 1 tbsp finely chopped fresh parsley

For the coating

• 125 ml plain flour
• 1 egg, whisked
• 125ml dry breadcrumbs
• Oil, for shallow-frying

Mini Meatballs Preparation:

1. Mix all the ingredients for the meatballs & divide them into lemon-size portions.
2. Coat each ball in flour first, then in the egg & finally in the breadcrumbs.
3. Refrigerate for at least 15 minutes, allowing the balls to set well.
4. Deep-fry in medium oil till golden brown.
5. Drain on paper towels.
6. serve with salad & mashed potatoes.

• Meat (chicken / beef / mutton) ——– 2 cups, diced and cooked
• Oil ——– 1tbsp
• Onion ——– 1/4 cup, chopped
• Celery ——– 3 tbsp, minced
• Capsicum ——– 1tbsp, minced
• Parsley ——– 1tbsp, minced
• Paprika ——– 1tsps
• Salt ——– To taste
• Black pepper Powder ——– 1/4 tbsp
• Lemon juice ——– 2tbsps
• Bread crumbs ——– 2tbsps
• Fresh bread crumbs ——– 2 cups
• Eggs ——– 2
• Oil ——– For frying

Ingredients

• 1 cup Baingan, diced & cooked until tender
• Three-quarters cup cooked rice
• 1 egg
• 3 tbsp flour
• Half tsp salt
• Pinch black pepper
• Dash red pepper sauce
• 2 tbsp grated onion
• Half cup Cheddar cheese, shredded

Eggplant patties recipe Preparation:

1. Drain & measure 1 cup of the cooked Baingan into a bowl.
2. Mix with remaining ingredients.
3. Cover & chill thoroughly.
4. Medium heat oil in a heavy skillet over, drop mixture by tablespoonfuls & fry until nicely browned on both sides.
5. Serve immediately as a side dish with sliced tomatoes or salsa.

Ingredients:-

• 1cup dried chickpeas
• 1 large onion, chopped
• 2 cloves of garlic, chopped
• 3 tbsp of fresh parsley, chopped
• 1 tsp coriander
• 1 tsp cumin
• 2 tbsp flour
• Oil for frying
• Salt & pepper (as desired)

Falafel preparation:

1. Place dried chickpeas in a bowl, covering with cold water.
2. Allow to soak overnight. Drain and place in a pan with fresh water, bring to a boil.
3. Allow it boil for 5 minutes, then let simmer on low for about an hour.
4. Drain and allow to cool for 15 minutes.
5. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl.
6. Add flour, mashed chickpeas, ensuring to mix ingredients together. (You can also combine ingredients in a food processor.) You want the result to be a thick paste.
7. Form the mixture into small bowls, about the size of a ping pong bowl.
8. Slightly flatten. Fry 5/7 minutes in 2 inches for oil until golden brown.
9. Serve hot.

Serving guide: Falafel can be served as an appetizer with hummus and tahini, or as a main coarse. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and serve like a burger.

Ingredients:-

• 2 cups — chickpeas, soaked overnight
• 2 tbsp — rice flour
• 1 inch — ginger
• 2 — onion, finely chopped
• coriander and curry leaves, finely chopped
• salt, to taste
• oil, for frying

Chickpea patties preparation:

1. Coarsely grind chickpeas with little water to make a thick batter.
2. Add remaining ingredients & mix well.
3. Take two tablespoonfuls of the mixture on your damp palms, flatten it out gently & gently slip it into hot oil.
4. Fry till golden brown on both sides & cooked.
5. Drain & serve hot with tomato ketchup

Ingredients:-

• 125g —- minced meat
• 5—-large potatoes (boiled & peeled)
• 2—-tsp butter
• 1—-egg (separated)
• 1—-clove (lahsan), finely chopped
• 1—-onion (chopped)
• 1—-stalk celery (chopped)
• Half tsp grated Jaiphal
• Cooking oil for deep frying
• Salt & pepper to taste

Food preparation:

1. Mash potatoes: add meat, garlic, butter & residual ingredients except oil & egg white.
2. Add Pepper & salt to taste.
3. Make small balls of this mixture.
4. Heat oil on medium flame.
5. Dip patties in egg white & deep fry.
6. When cooked to golden brown, remove & drain well on paper towel.
7. Serve hot with boiled white rice or enjoy as snacks with chutney.

Ingredients:-

• 500 gms —— ground lamb or beef
• 500 gms —— small potatoes
• 3-4 —— medium eggs
• 2-3 —— medium onions
• 2 spoons —— chopped parsley
• one cub —— bread crumbs
• Cooking oil
• Salt & black pepper —— to taste

Method:

1. Boil potatoes for 15-20 minutes over high heat until soften, then peel & mash them.
2. Peel & grate onions.
3. Add to potatoes with eggs, salt, black pepper, parsley & meat.
4. Mix well until the mix is quite even.
5. Remove balls from the mix about 4-5 cm in diameter.
6. Spread bread crumbs until it is fully covered.
7. Shape into balls.
8. Heat up cooking oil in a frying pan. Fry each Kotlet over medium heat on both sides until golden.
9. Serve with parsley, sliced tomatoes, and flat bread.

• 200 gms ——– Shrimps
• 50 gms ——– Crab sticks
• 300 gms ——– bean thread noodles
• 20 gms ——– Red bell pepper
• 10 gms ——– spring onion
• 50 gms ——– White cabbage
• 100 gms ——– Beans sprout
• 15 gms ——– Salt
• 5 gms ——– Sugar
• 1 Pinch ——– white pepper
• 30 gms ——– Red onion and carrots
• 60 gms ——– Cheddar cheese grated
• 5 ——– Lumpia wrapper

• 1 tsp —– butter
• 1/2 cup —– diced sweet onion
• 1-1/2 lbs —– fresh spinach, large stems removed and coarsely chopped
• 1(8 ounces) package —– cream cheese at room temp.
• 1/2 cup —– milk
• 1 tsp —– lemon juice
• 1/2 tsp —– salt
• 1/2 tsp —– pepper
• 1/8 tsp —– nut meg
• 4 —– eggs
• 8ounces (2 cups) —– grated cheddar cheese
• 1 —– unbaked prepared pie shell

• 85gms —— walnuts halves
• 8 open cup —— mushrooms, stalks removed
• 2 tbsp —— olive oil
• 2 shallots or 1 small onion, chopped 
• 1 —— garlic clove, chopped
• 2 tsp —— chopped sage leaves or 1 tsp dried
• 2 tbsp —— chopped parsley
• 175 gms —— cheese
• 8 thin pieces of meat